Goat Cheese Wrapped in Roasted Eggplant

>> February 11, 2012

If you are tired of tortang talong or plain fried eggplants, here's another way you can cook and prepare them - with an added glamour. It's easy to make, just a bit challenging to wrap (at least to me).


- 3 long eggplants, washed thoroughly
- olive oil
- Goat cheese (or kesong puti for a cheaper local version)
- culinary string
- salt and pepper to taste

- minced parsley or corriander leaves.
- toasted bread

1. Chop off the stalk. Thinly slice the eggplant lengthwise on both sides removing its skin. Then make 2 slices (depending how thick your eggplant is). This will be your pair of wrapper. Do the same with the rest of your eggplants.

2. Brush olive oil on both sides. Sprinkle salt and pepper, and grill it. If you have no grill, then frying is fine. Turn to the other side when it's browned and cooked. Set aside.

3. Slice cubes of goatcheese, just enough to fit the width of the eggplant slices.

4. When the eggplant has cooled down, lay 2 slices on top of each other making a cross. Lay the goat cheese at the center and wrap it with the eggplant slices. Then fasten it using a culinary string.

5. Heat it in an oven toaster of 3 minutes.

Makes 3 pcs.

To serve:

Lay it on top of a sliced toasted bread and sprinkle some parsley or corriander leaves. Best served with a green leafy side salad.

Great suggestions for some variation of this dish:

a. Use courgette instead of eggplants if you aren't a fan of eggplant (trust me I know people who wouldn't dare take a bite on an eggplant).

b. Use feta cheese as a filling.

c. Coat the goatcheese with sesame seeds or poppy seeds for an added texture and flavour.

d. Maximize the enjoyment of this dish by pairing it with other superb, healthy dishes like stiry fried mushrooms and brocolli or a nice kale apple salad.

Big thanks to the suggestions on improving the dish, J. Roper and an anonymous commenter I'll call Lekker Friend :), and for sharing your experience trying out this recipe!


Anonymous,  March 7, 2012 at 7:52 AM  

Sounds cool! I'd also think this would work with zucchini and feta? Maybe you could also coat the goat cheese in sesame or poppy seed to give it some crunch and roasted flavor.

Marvie Yap March 7, 2012 at 9:45 AM  

Zucchini sounds yummy too :) yeah I think it will be perfect! I'm also a big fan of zucchini and I should try that next time! The sesame seeds sounds delicious too :) thanks for the suggestions dear, it will definitely improve the dish!

j roper,  March 7, 2012 at 8:01 PM  

I found this on reddit, and made this yesterday night and it was fantastic! Everyone loved them, highlight of the meal for sure. I didn't have string so I used a toothpick, and baked them in the oven at 400 for about 5 min (could have been hotter or longer). I ended up using sesame rice crackers because my GF is GF (gluten free) haha.

I served it with quinoa, and stiry fried mushrooms and brocolli, and a kale apple salad, with a orange curry dressing.

Marvie Yap March 8, 2012 at 12:43 PM  

Jeez, I can't seem to stop thinking about the mushroom and brocolli + kale apple salad :P. Nice to hear how it turned out, and for your suggestions. I put it up in the blog entry so readers can get more ideas how to serve this dish. I appreciate dish upgrades :) Big thanks!

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I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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